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Parve
Easy
10 Servings
Allergens 
No Allergens specified
1 Hour, 15 Minutes
Diets
Olives are heart-healthy, good for you, and one of the seven species specially grown in Israel, to boot.
The roasted red pepper recipe comes from Yali K.
Serve both dips with these delicious Garlic Rosemary Pita Crisps.
1 red bell pepper, seeded and diced
1/4 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
2 medium eggplants, peeled and diced
2 garlic cloves, minced, or 2 cubes Gefen Frozen Garlic
2 tablespoons lemon juice
3 tablespoons Bartenura Olive Oil
1 red onion, peeled
1 and 1/2 teaspoons Haddar Kosher Salt
1 cup Gefen Black Olives, pitted
1 cup green olives, pitted
1 tablespoon capers, drained
1/4 cup Bartenura Olive Oil
2 cloves garlic or 2 cubes Gefen Frozen Garlic
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon fresh lemon juice
black pepper, to taste
Preheat the oven to 400 degrees. Spread the eggplants, pepper, and onion on a baking sheet with the garlic, olive oil, red pepper flakes, salt and pepper. Roast for 55 minutes. Toss the vegetables. Cool slightly.
Place all the roasted vegetables in a food processor. Add the lemon juice and pulse several times to blend. Add salt and pepper if needed. Serve with pita crisps.
Blend all ingredients in a food processor until coarsely pureed. Serve with pita crisps.
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